INGREDIENTS
- 1 lb boneless skinless chicken breast (cut in bitesized pieces)
- ¼ tsp salt
- ¼ tsp pepper
- ½ tbsp olive oil
- 1 clove garlic (small)
- 5 cups reduced sodium chicken broth
- 2 celery ribs (chopped)
- 2 carrots (chopped)
- 1 bay leaf
- 1 tsp thyme (fresh minced, optional)
- 3 cups egg noodles (uncooked, about 6 oz)
- ½ tbsp parsley (fresh, chopped)
INSTRUCTIONS
- Mix salt and pepper in a bowl and add chicken pieces and stir until the salt and pepper is distributed over the chicken.
- In a 6-qt stockpot, heat oil over medium heat. Add chicken and cook until golden.
- Remove chicken from pan.
- Add onions to dripping. Cook and stir over medium-high heat until tender, about 4-5 minutes.
- Add garlic; cook 1 more minute.
- Add carrots and celery and cook for 2 minutes.
- Return chicken to the stockpot, stirring in with the vegetables.
- Add the chicken broth, bay leaves and thyme. Bring to a boil.
- Reduce heat; simmer, covered, about 20-25 minutes until chicken is tender.
- Increase heat slightly to maintain a soft boil. Add noodles and parsley. Cover and cook 6 more minutes.
- Discard the bay leaf before serving.
NOTES
- If using dried thyme, reduce to 1/4 tsp.
- If using dried parsley, reduce to 1 tsp.
NUTRITION
Nutrition Facts
Chicken Noodle Soup
Amount per Serving
Calories
224
% Daily Value*
Fat
5
g
8
%
Saturated Fat
1
g
6
%
Trans Fat
1
g
Polyunsaturated Fat
1
g
Monounsaturated Fat
2
g
Cholesterol
77
mg
26
%
Sodium
1173
mg
51
%
Potassium
550
mg
16
%
Carbohydrates
19
g
6
%
Fiber
2
g
8
%
Sugar
2
g
2
%
Protein
24
g
48
%
Vitamin A
4179
IU
84
%
Vitamin C
4
mg
5
%
Calcium
34
mg
3
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
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